Want a recipe of tomato soup.?

Answer 1

Roasted Tomato Soup with Croutons

For the soup:
12 large (about 4 pounds) tomatoes, stemmed and quartered
1/2 cup extra-virgin olive oil, divided
1/4 cup good-quality balsamic vinegar
12 large garlic cloves, peeled
Salt
1/2 teaspoon freshly ground black pepper
1 cup chopped yellow onions
2 cups lightly packed fresh basil leaves, plus few leaves torn for garnish
2 cups cold water

For the bruschetta:


1 loaf country-style bread
Extra-virgin olive oil
Salt


Preheat the oven to 500 degrees F.
Prepare the tomatoes. In a large bowl, mix the tomatoes, 1/4 cup of the oil, the vinegar, garlic, salt, and pepper, to taste. Spread the tomatoes out on a non-reactive baking sheet. Roast the tomatoes in the oven until very dark in spots, 35 to 40 minutes. Remove and allow to cool a bit.

Prepare the bruschetta. Cut the bread crosswise into slices about 1-inch thick (you will need 8 slices). Lightly brush the slices on both sides with oil and season with salt. Place the slices on a baking sheet and toast in the oven until the bruschetta are golden brown and just beginning to crisp, about 6 minutes.

In a large saucepan over medium heat, combine remaining 1/4 cup oil, the onions, and a pinch of salt. Cook until the onions are very soft, 8 to 10 minutes, stirring occasionally. Add the 2 cups basil leaves and saute with the onions for about 1 minute.

Add the roasted tomatoes and water to the saucepan. Bring the mixture to a simmer and cook for 10 minutes. Season with salt and pepper, to taste. Puree the tomato mixture in a blender. Start the motor at a slow speed and increase gradually. Alternatively you can use an immersion blender right in the pot. The mixture should be very smooth. You should have about 8 cups. You can prepare the soup to this point and refrigerate it. When ready to serve, pour the soup into a medium saucepan and bring it to a slow simmer over medium heat.

Serve the soup. Place 1 bruschetta in the center of each shallow soup bowl. Pour the soup around each bruschetta. Garnish with torn basil leaves.

Answer 2

Tomato Soup
Ingredients

2 carrots
2 sticks of celery
2 medium onions
2 cloves of garlic
olive oil
2 organic chicken or vegetable stock cubes
2 x 400 g tinned plum tomatoes
6 large ripe tomatoes
½ a bunch of fresh basil
Tap for method


Method

To make your soup:
Peel and roughly slice the carrots. Slice the celery. Peel and roughly chop the onions. Peel and slice the garlic. Put a large pan on a medium heat and add a couple of lugs of olive oil. Add all your chopped and sliced ingredients and mix together with a wooden spoon.

Cook for around 10 to 15 minutes with the lid askew, until the carrots have softened but are still holding their shape, and the onion is lightly golden.

Put the stock cubes into a jug or pan and pour in 1.5 litres of boiling water from the kettle. Stir until the stock cubes are dissolved, then add to the pan with your tinned and fresh whole tomatoes, including the green stalks that may still be attached to some of them (these give an amazing flavour – trust me!) Give it a good stir and bring to the boil. Reduce the heat and simmer for 10 minutes with the lid on. Meanwhile, pick your basil leaves.

To serve your soup:
Remove the pan from the heat. Season with salt and pepper and add the basil leaves. Using a hand blender or liquidizer, pulse the soup until smooth. Season again before dividing between your serving bowls.

Answer 3

4 cups chopped fresh tomatoes
1 slice onion
4 whole cloves
2 cups chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
2 teaspoons white sugar, or to taste

DIRECTIONS

In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.

In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.

Answer 4

Preparation time less than 30 mins Cooking time 30 mins to 1 hour Ingredients 3 tbsp olive oil 1 large onion, chopped 2 garlic cloves, crushed 2 celery sticks, chopped 200g/7oz carrots, chopped 1 bay leaf 1 large sprig fresh thyme 750g/1½lb ripe plum or vine-ripened tomatoes, roughly chopped ½ tsp sugar salt and freshly ground black pepper 200ml/7fl oz passata 500ml/17fl oz vegetable stock 100ml/3½fl oz single cream splash dry sherry crusty bread and butter, to serve Method 1. Heat the olive oil in a large saucepan and cook the onion for 5-6 minutes over a gentle heat until almost softened but not browned. Add the garlic, celery, carrots, bay leaf and thyme and cook for a further 6-7 minutes, stirring occasionally, making sure the vegetables don't stick to the base of the pan. 2. Add the chopped tomatoes and sugar and season well with salt and pepper. Cook for a few minutes, then stir in the passata and vegetable stock. Bring to a simmer, cover with a lid and cook for 35-40 minutes, until all the vegetables are tender. 3. Remove the bay leaf and thyme, then blend the soup in a liquidizer or food processor. This will probably have to be done in two batches. Pour the soup into a clean saucepan, passing it through a sieve if you want it really smooth. Stir in the cream, a splash of sherry and extra seasoning if required. 4. Pour into large mugs or bowls and serve with fresh crusty buttered bread. Tip: Any remaining soup will keep in the fridge for a few days or can be frozen in individual servings. When reheating, make sure it's heated thoroughly but don't boil it as this will ruin the taste and texture of the soup.

Answer 5

Tomato Soup

INGREDIENTS

6 tablespoons unsalted butter
2 medium yellow onions, chopped
2 cloves garlic, chopped
24 ounces canned whole plum tomatoes
3 cups homemade or low-sodium store-bought chicken stock
2 teaspoons sea salt
1/4 teaspoon freshly ground black pepper
DIRECTIONS

Melt butter in a large saucepan over medium-low heat. Add onion and garlic; cook, stirring, until onions have softened, about 15 minutes.
Add tomatoes, chicken stock, salt, and pepper; bring to a boil. Reduce heat to low and cook until tomatoes, onions, and garlic are soft, 10 to 20 minutes.
Working in batches, transfer soup to the jar of a blender and puree until smooth. Return to saucepan and place over medium heat. Cook until soup is heated through. If soup seems too thick, stir in some extra stock to thin. Serve immediately.

Answer 6

Quick Curried Tomato Soup

Don't omit the baking soda; it neutralizes the tomatoes' acidity and keeps the milk from curdling.

3 TBSP. vegetable oil
1 med/large onion, chopped
1 TBSP. curry powder
1 can (28 oz.) crushed tomatoes
1/2 tsp. baking powder
1 cup low-fat milk
1/2 cup heavy cream
Salt and freshly ground black pepper

Heat oil in a large saucepan or Dutch oven over medium heat. Add onion and saute until tender, about 5 minutes. Add curry powder and cook until fragrant, less than 1 minutes. Add tomatoes and baking soda and bring to a simmer. Reduce heat to low and simmer, partially covered, to blend flavors, about 5 minutes. Stir in milk and cream. Pour soup into a blender and puree until creamy smooth (or use an immersion blender). Return to pan and reheat to a simmer, seasoning with salt and pepper to taste. Serve.

Variations: Substitute dried basil and oregano OR dried thyme for the curry.

Can be refrigerated up to 5 days.

Answer 7

Roasted Tomato Soup
Makes 8 servings

Ingredients:

1 tablespoon extra virgin olive oil
3 pounds large ripe tomatoes, cut in half crosswise
6 medium bell peppers, cut in half crosswise, ribs and seeds removed
2 medium Vidalia onions, cut in half crosswise and peeled
2 celery stalks (no leaves), chopped
4 cloves of garlic, peeled and finely chopped
1/2 teaspoon salt-free seasoning (or to taste)
1 teaspoon cayenne pepper (or to taste)
1 quart homemade chicken broth or store bought low-sodium broth
2 tablespoons sun dried tomato paste
1 tablespoon tomato paste
4 teaspoons each chopped fresh basil, chives and oregano (if substituting dried herbs, use 1 teaspoon each)

Preparation:

In a bowl, toss together tomatoes, peppers, onions, celery, and garlic. Add pepper and salt-free seasoning to taste. Place on a baking sheet. Preheat oven to 400 degrees F. Roast until they start caramelizing and become soft, about 25 minutes. Cool, then discard the peels and seeds.

Place the mixture in a food processor or blender with some of the chicken broth and pulse the purée to desired thickness. In a soup pot, combine the purée with the remaining chicken broth, sun dried tomato paste, tomato paste and cayenne pepper. Add half of the fresh herbs (if using dried herbs, add them all at this stage) and cook, stirring often, until just simmering. Season to taste with salt and pepper.

Ladle the soup into bowls, sprinkling each serving with the rest of the fresh herbs. Garnish with fresh or thawed frozen corn niblets, some fresh basil, cornbread crumble, thinly sliced artichokes or whatever garnish you like.

Answer 8

I can find a can of tomato soup in my store, I bring it home and touch it up with my favourite things.

Takes only few minutes to make and no mess.

Answer 9

soup in few minutes

Ingredients

Tomato 1/2 kg (ripe ones)
onion 2-3 (medium sized)
garlic 5-6
green chilly 1 - 2
Ginger 1 inch

Method

mix all the ingredients mentioned above in pressure pan/ pan that will fit in a cooker. add water upto the level of mixture. pressure cook it in a cooker (u can cook it with your usual dal, rice in cooker). allow it to cool.

drain the water in another pan to use later. grind the boiled mixture in a mixer grinder. seive it. add separately kept water if required to make it thin. add salt as per taste.add butter, black peper powder and garnish with corriender. your "jhatpat soup is ready to serve". Enjoy. do not add green chilly and black pepper and it will be ideal for children.

you can use excess water in curry or vegetables.

Answer 10

first boil a certain amount of water.
cut a no. of tomatoes & kip it aside.
now add ginger & salt to the water with also spices( chicken spice).
now add small amount of boiled maggy into it.
add those tomatoes.dont foget to add sugar.